Roquefort Pavee with an Apple Compote and Toasted Croutons (Emeril Lagasse) |
|
 |
Prep Time: 375 Minutes Cook Time: 10 Minutes |
Ready In: 385 Minutes Servings: 6 |
|
Ingredients:
12 ounces roquefort blue cheese, at room temperature |
1/2 cup creme fraiche |
1/4 cup white wine |
salt |
freshly ground white pepper |
4 ounces toasted walnuts |
1 tablespoon butter |
2 cooking apples, such as granny smith, cored and julienne |
freshly ground black pepper |
2 tablespoons light brown sugar |
1 recipe toasted croutons, recipe follows |
parsley |
Directions:
1. In a mixing bowl, combine the cheese, creme fraiche, and wine. Season with salt and pepper. Mix well. Fold in the walnuts. Line a 5 1/2 by 4 1/2 by 2-inch porcelain faceted terrine mold or any other 2 cup terrine mold with plastic wrap, letting the plastic wrap overlap the mold by 3 inches.
2. Spoon the cheese mixture into the mold. Fold the plastic wrap over the terrine and cover tightly. Refrigerate for at least 6 hours or up to 1 week.
3. In a large saute pan, over medium heat, melt the butter. Add the apples. Season with salt and pepper. Saute until tender, about 1 minute. Sprinkle the sugar over the apples and continue to saute for 2 minutes. Remove from the heat and cool completely.
4. Remove the terrine from the refrigerator and carefully open the plastic wrap. Invert it onto a serving platter and remove the plastic wrap. Spoon the Apple Compote on top of the terrine. Lay the croutons around the terrine and serve. Garnish with parsley.
|
|